Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
30 mins
Total Time:
1 hr 5 mins
Servings:
8
Yield:
8 (6-ounce) servings
Ingredients
Directions
Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.
When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.
Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.
Editor's Note
Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts (per serving)
| 366 | Calories |
| 26g | Fat |
| 1g | Carbs |
| 29g | Protein |
